AuthorJanellaGF DF VG V SF NF GrF
Chopped salads are popular in Middle Eastern cuisine. Chop everything up to a similar size then toss it all in a bowl together and dress. I use a fine sieve to drain and rinse my tinned beans. (Be sure any tinned food you buy proudly displays no BPAs are used in the lining. This highly toxic substance leaches into the food inside.) Of course, you can use soaked and cooked dried beans if you have the time or inclination. See Lentil salad with spiced yoghurt (page 80 'Janella's SuperNatural foods) for how to easily do this.
1 × 400g (14 oz) BPA-free tin black beans, drained and rinsed
½ Lebanese cucumber, diced
½ small red onion, diced
1 red capsicum, diced
1 dill pickle, diced
1 tbsp diced preserved lemon
50 g (1¾ oz/1 cup) chopped herbs (such as coriander, basil, mint or flatleaf parsley)
2 tsp pomegranate molasses
2 tsp red wine vinegar
1 tbsp olive oil
1 tsp unrefined salt
1
In a large bowl, toss all the ingredients together. Taste and
2
adjust the seasoning.
Ingredients
1 × 400g (14 oz) BPA-free tin black beans, drained and rinsed
½ Lebanese cucumber, diced
½ small red onion, diced
1 red capsicum, diced
1 dill pickle, diced
1 tbsp diced preserved lemon
50 g (1¾ oz/1 cup) chopped herbs (such as coriander, basil, mint or flatleaf parsley)
2 tsp pomegranate molasses
2 tsp red wine vinegar
1 tbsp olive oil
1 tsp unrefined salt
Directions
1
In a large bowl, toss all the ingredients together. Taste and
2
adjust the seasoning.
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